5-2 - consumer advisory provided for raw and undercooked foods 511-6-1-.04(7)(e) - consumer advisory provided for raw/undercooked Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed consumer advisory on sushi menu to not be printed in all capital letters. Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Corrective Actions: PIC was advised to print new menus with consumer advisory in all capital letters. New menu proof will be emailed to EHS. 11C - approved thawing methods used 511-6-1.04(6)(c) - thawing (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed reduced oxygen fish (raw RTE tuna) that bears a label indicating that it is to be kept frozen not removed from the reduced oxygen environment prior to its thawing and/or immediately upon completing its thawing, using procedures of completely submerging in cold running water. Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. Corrective Actions: Food employee immediately cut open reduced oxygen packaged fish during the inspection. 15C - nonfood-contact surfaces clean 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed gaskets on reach-in coolers throughout main kitchen and walk-in cooler/freezer to have accumulation of food debris/residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Corrective Actions: Food employee immediately cleaned and sanitized all gaskets during the inspection.

11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Sliced tomatoes were observed cooling in the walk-in cooler while fully covered. Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC uncovered sliced tomatoes during inspection. See temperatures for cooling curve.

14A - in-use utensils: properly stored 511-6-1.04(4)(k) - in-use utensils, between-use storage (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed an in-use utensil (grill scraper) stored in crevices between equipment (grills) in between uses. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a). Corrective Actions: PIC immediately removed the grill scrapers from the crevices between the grills and placed them in the 3-compartment sink to be washed, rinsed, and sanitized. A new location was designated for the grill scrapers to be placed without being in-between equipment. 14B - utensils, equipment and linens: properly stored, dried, handled 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Equipment and utensils not properly air-dried. Observed metal containers to be wet-nesting. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Corrective Actions: PIC immediately arranged metal containers so that air-drying could occur. 17C - physical facilities installed, maintained, and clean 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed dust accumulation on vents in both men's and women's restrooms. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Corrective Actions: PIC stated vents will be cleaned at COB.

4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the ice machine to have black build-up. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC to drain, wash, rinse and sanitize the ice machine at COB.

4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed accumulation of mold-like substance on interior ice chute and interior surface of plastic lid to ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective Actions: PIC stated ice machine surfaces will be cleaned at COB.

4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed buildup of pink/orange slime in the interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective Actions: PIC stated ice machine will be cleaned at COB. 12C - wiping cloths: properly used and stored 511-6-1.04(4)(m) - wiping cloths, use limitation (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed wiping cloths not fully submerged in QAC sanitizing solution. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Corrective Actions: PIC immediately stored wiping cloth so that it was fully submerged in QAC sanitizing solution.

2-2B - proper eating, tasting, drinking, or tobacco use 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed employee drinking a personal drink from a ceramic mug behind front food service counter where food prep (crafting drinks) takes place. The food employee was also observed to be setting the personal drink in the ceramic mug on prep surfaces behind the front food service counter. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Corrective Actions: Food employee removed the personal drink from the food prep area and placed it in the designated area to prevent contamination. 12C - wiping cloths: properly used and stored 511-6-1.04(4)(m) - wiping cloths, use limitation (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed wiping cloths used for wiping prep surfaces where drinks are made to be stored outside of sanitizer bucket between uses. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Corrective Actions: Food employee immediately placed the wiping cloths in the chlorine sanitizer bucket. 15C - nonfood-contact surfaces clean 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed gaskets to the standing reach-in freezers in the main kitchen to have accumulation of mold-like substance. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Corrective Actions: Food employee stated the gaskets will be cleaned at COB and will be cleaned at a frequency to prevent further accumulation.

11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed several pans of TCS foods to be fully covered while cooling. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: All pans were uncovered to ensure proper cooling can occur. See temperature log for cooling curve.

4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: See violation from routine inspection performed on 9-12-25. Permit number FSP-069-000801. 12C - wiping cloths: properly used and stored 511-6-1.04(4)(m) - wiping cloths, use limitation (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: See violation from routine inspection performed on 9-12-25. Permit number FSP-069-000801.

4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: See violation on the routine inspection that was performed on 8-27-25. Permit number 069-FS-05030. 12C - wiping cloths: properly used and stored 511-6-1.04(4)(m) - wiping cloths, use limitation (c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: See violation on the routine inspection that was performed on 8-27-25. Permit number 069-FS-05030.

2-1B - hands clean and properly washed 511-6-1.03(5)(b) - cleaning procedure (p) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed 2 food employees hand washing, and touching bare-hands on faucet handle after hand washing without the use of a hand drying provision. 511-6-1.03(5)(b) - Cleaning Procedure (P) To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: The food employees immediately rewashed their hands and used a paper towel to turn the faucet handle off to avoid recontamination of the hands. 8-2B - toxic substances properly identified, stored, used 511-6-1.07(6)(d) - restriction (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed grass and weed killer stored in the restroom cabinet underneath the chemical disinfectant and stored above toilet paper rolls used by food employees and costumers. 511-6-1.07(6)(d) - Restriction (Pf) 1. Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, and the control of insects and rodents shall be allowed in a food service establishment. COS: The PIC immediately removed the grass and weed killer from the facility.

11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Sausage patties were observed cooling in the walk in cooler covered. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf Note: Sausage patties were immedaitely uncovered during the inspection. 17C - physical facilities installed, maintained, and clean 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Overall facility had an accumulation of debris, food particles, and grease build-up: Prep area, cooking line, around and behind the fryers, floors, walls, and ceilings. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 17C - physical facilities installed, maintained, and clean 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Water was observed leaking from the pipe under the hand sink in the kitchen. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.

4-2A - food stored covered 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed sliced oranges, lemons, and limes to not be stored fully covered at the bar. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: The PIC immediately covered the food product to prevent from overhead contamination. 13A - posted: permit/inspection/choking poster/handwashing 511-6-1.02(1)(d) - displaying of the inspection report (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed the most recent inspection report to not be displayed in public view 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS: The PIC will post the most recent inspection report as of today. 14B - utensils, equipment and linens: properly stored, dried, handled 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed several cleaned and sanitized dishes to be stacked on top of each other not fully air-dried on the dish rack. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS: The PIC immediately had the dishes washed and sanitized to properly air-dry on the rack by not stacking them on top of each other. 17C - physical facilities installed, maintained, and clean 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed ventilation cover in men's restroom to be damaged and in disrepair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. Note: The facility will need to have this repaired. 17C - physical facilities installed, maintained, and clean 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed ventilation filter above the fryer to be in disrepair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean. (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. Note: The facility will need to have a replacement filter installed.

16B - plumbing installed; proper backflow devices 511-6-1.06(2)(r) - system maintained in good repair (p, c) Points: 2 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the service sink's backflow prevention device to be leaking when water is turned on. A plumbing system shall be repaired according to law; P and maintained in good repair. Contractor was present during the inspection and will repair the backflow prevention device.

11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed several prepped containers of sliced ham and sliced turkey to be cooling fully covered in the prep-top cooler behind the register area. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The PIC immediately opened all the containers to allow for maximum heat transfer of the deli meats.

6-1D - time as a public health control: procedures and records 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed dressing for tossing cooked chicken to not indicate the time that is 4 hours past the point in time when the food is rendered TCS. 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). COS: The PIC voluntarily discarded the food and washed, rinsed, and sanitized the sauce containers before use again. EHS educated the PIC on the importance of labelling the discard time of foods rendered TCS on TPHC.